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Quickbyte: Be it Pi or Meister’s Bar, this Pizza is Pleasing

Pizza has been on my mind for a couple of decades now but deeply calling to my senses for the last year. I have thought long on this. My favorite pizza is……Adriaticos. I can say there may be others that are the result of better ingredients, finer craftmanship or better pedigree, but Adriatico’s is the pizza that I crave. Pizza is the penultimate comfort food and to me that means that factoring out all other elements – a serving will deliver unto you….peace of mind and satisfy your desire without compromise.

There are several other pizzas I place highly as well: Bono, Rossi, Harvest, Hounddogs…..but the pie pictured above has been tempting me to name it as my alternate favorite comfort food pizza. The place, is under the radar. It might even be off the grid. Buried in the back of a bar, that is tucked into a corner of town that does not really have an identity there is a small kitchen the size of tool shed that crafts pizza that is unlike any other in Columbus.

Some may refer to the pizza as Chicago Style…. In the spirit of Windy City Pie – I say Aye. To the letter of the definition and practice of the style I would say….closer to nay. We could debate this to the end of time but I would choose not to because it would limit my time to eat this pizza.

I have been stalking this place for almost year and have yet to experience anything that would lead me to find fault with this creation. It is both simple and complex at the same time. It pleases the eye and the palette. The aroma is alluring. Options include pizza, deep dish pizza, cheese breads and subs. Simple menu, complex flavors. I have sampled the deep dish most often. The addictive qualities it triggers in me should be monitored by food scientists and people more learned than I. If there is a pizza Rehab I won’t go, go, go.

The deep dish approach works in reverse order to the typical laying of pizza. Bread – followed by cheese, then toppings, then sauce. Lots of sauce – usually a half-inch or so. This sweet and spicy tomato mash is infused with strong dumpings, not dashes, of herbs and spices. The crust end, or butt, or ring, whatever you might call it is crisp on the outside, chewy on the inside and about three inches high. The crust at the base is shy of an inch. I struggle to complete three slices. I said…I STRUGGLE TO COMPLETE THREE SLICES. Has anyone ever seen me fail to consume pizza with reckless abandon? Never. This is not such a bad thing, because the great hidden quality of this pie is that it ages well. Three hours from serving, it is even better. The next day, even better than that. The cheese and sauce solidify and the crust holds it’s own against the metamorphosis. Any good pie, in my eyes, should be good the next day. This pizza is better. That is a rare.

If I was to engage in optimal strategy I would order two pizzas and a small side of extra sauce. I would choose one pizza for instant gratification. I would eat a slice or two at Meister’s Bar while it cooled. Then I would drive them home, to eat a slice or two more in the comfort and safety of my home. I might share some with my trusted inner circle or like Gollum, I might guard my precious pie, watching for someone who might……. (sorry, a bit of a decompensation there). I would dip some of the crust rings in the extra sauce until I passed out. The next morning, I would consume what was left with renewed vigor.

The advantage of day two is that the pizza had congealed so that is can be eaten by the slice by hand instead of having to cut it with fork and knife while it is still hot. Gratification is instant instead of delayed by civilized use of dining utensils.

Where can you find my this precious….pizza pie? It is located at a place that some call Pi, in the back of Meister’s Bar. The bar is a suitable place for dining, if it comes to that. The beer selection is good and the patrons are quite accustomed to people staring longingly at their pizzas.

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This entry was posted on January 30, 2013 at 11:39 AM and is filed under bar, pizza.
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